Flat Pasta

Flat pastas, such as fettuccine, tagliatelle and pappardelle, are excellent for hearty sauces like ragù and Bolognese. A delicious way to prepare ragù is with often-overlooked chicken thighs instead of the typical beef or veal—it’s a lighter meat that pairs well with the tomato-olive sauce in this pappardelle dish. Along with chopped vegetables, diced pancetta, fragrant herbs and plenty of dry white wine, this ragù is one of our best. For something a bit lighter, try tossing cooked pappardelle or tagliatelle with sautéed spinach and garlic, crushed red pepper and tangy feta cheese. Find these recipes and more in Food & Wine’s guide to flat pasta.

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Food & Wine: A Recipe Road Trip Through Campania
A Recipe Road Trip Through Campania
Napolitano pies—huge, soupy and piled with bufala—are usually the first stop for any traveler to Southern Italy. But the cuisine in and around Naples goes deeper than pizza.  Campania is a fertile agricultural region, providing produce—like its famous zucchini, tomatoes and citrus—to the rest of Italy. The Tyrrhenian sea to the west teems with octopus, anchovies and mussels, and windswept hills are studded with vineyards and olive orchards. Generations of farmers have maintained indigenous livestock breeds, providing meat and dairy products like the region’s beloved cheeses. What’s the best way to sample this region’s rich history and cuisine? In a perfect world, we’d all be able to take a road trip down the Italian coast—red convertible, wind in our hair, Sofia Loren-style. If this isn’t in the cards, fear not: You can still cook your way around Campania with Naples and the Amalfi Coast (April 2017), the latest in Phaidon’s Silver Spoon series on Italian cooking. The book, available now for pre-order, offers a culinary tour with recipes from each of Campania’s five provinces—check out a sneak peek below. —Hannah Walhout

The Best Flat Noodles Ideas

Easy Flat Noodles Recipes


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